food

Tiempo de primavera

El chef Derrell Smith está listo para la primavera y hace florecer una comida familiar con pierna de cordero estofada, cuscús de limón y una ensalada de sandía y queso feta de temporada.

food

Tiempo de primavera

El chef Derrell Smith está listo para la primavera y hace florecer una comida familiar con pierna de cordero estofada, cuscús de limón y una ensalada de sandía y queso feta de temporada.

Supplies

Apple Cider Braised Lamb Shank

  • 4-6 American lamb shanks
  • 1 tbsp of olive oil
  • 2 tbsp of freshly chopped rosemary
  • 1 tbsp of fresh thyme leaves
  • 2 tbsp of tomato paste
  • 3 cloves garlic, minced
  • 1/2 tsp ground clove
  • 1/4 tsp ground allspice
  • 1 tbsp peppercorns
  • 1 bay leaf
  • 1 large Granny Smith apple, sliced
  • 2 large shallots or 1 medium yellow onion, sliced 2 cups apple cider
  • 1 cup broth of choice (beef, chicken, vegetable)

Lemon Spinach Israeli Couscous

  • 2 cups of Israeli couscous
  • 2 1/4 cups of vegetable broth 1tbsp of butter
  • 2 cups of finely shredded spinach 3tbls of fresh-squeezed lemon
  • 1⁄4 cup of olive oil
  • 1⁄4 cup of pine nuts
  • 2 scallions

Watermelon Feta Salad w/ Balsamic Glaze

  • 2.5-3lb watermelon
  • 8oz block of feta
  • 3tbsp of basil oil or olive oil
  • 1tbsp of lime juice
  • 1tsp of lime zest
  • 1tbsp of fresh herbs (basil and mint) 1tsp of Za’atar and Sumac

Pasos

Apple Cider Braised Lamb Shank

  1. Season the lamb generously with salt and pepper.
  2. Combine rosemary, thyme, tomato paste, garlic, clove, and allspice in a small bowl. Stir together until well-combined paste forms.
  3. Rub the paste liberally all over each lamb shank.
  4. Place olive oil in a large pot or Dutch oven on the stove over medium-high heat.
  5. Place lamb shanks in the pot once hot and brown on all sides.
  6. Add the peppercorns, bay leaf, apple slices, and shallots (or onions) to the pot.
  7. Pour the apple cider and broth over top and gently stir.
  8. Cover with foil and place in the oven at 350°F for 4 hours, until completely tender
  9. Note: Periodically check sauce reduction, add water as needed.

Lemon Spinach Israeli Couscous

  1. ●In a saucepan bring broth to a boil and stir in couscous butter and salt.
  2. ●Remove pan from heat and let couscous stand and cover for 5 minutes.
  3. ● Fluff couscous with a fork and transfer to a bowl.
  4. ● Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely.
  5. ● Stir in spinach, scallions and sprinkle over pine nuts.
  6. ● Serve at room temperature or chilled.

Watermelon Feta Salad w/ Balsamic Glaze

  1. ● Cut watermelon into 1⁄2 inch squares or melon ball size.
  2. ● Cut feta into 1⁄2 inch squares.
  3. ● Whisk together basil oil/olive oil, lime juice, zest salt & pepper.
  4. ● Toss watermelon and feta with dressing, serve on a platter or bowl, with fresh herbs and
  5. ● seasonings, drizzle with balsamic glaze.

Supplies

  • 1 large Carrot medium diced
  • 1 Potato (Yukon or Russet) diced 1⁄2 white onion diced
  • 2tbsp of Coconut oil
  • 1 cup of Coconut Milk
  • 1tsp of lime juice
  • 1tbsp of Curry Powder
  • 1tbsp of Turmeric
  • 1 tsp of Ginger Powder
  • 2 sprigs of Fresh Thyme
  • 1tsp Sambal
  • 1 Green onion & Cilantro bunch coarsely chopped
  • Salt & Pepper to taste
  • 2 cups of Leftover Couscous
  • 2tbsp of unsalted butter
  • 1⁄4 cup or a small bunch of Haricot Vert 1 clove of garlic minced
  • 1 tbsp of olive oil
  • Kosher salt & Pepper to taste
  • Kosher salt and fresh cracked pepper

Pasos

  1. In a saute pan bring to medium heat coconut oil and saute, onions, potatoes, and carrots for 15 mins.
  2. Add dry seasonings, thyme and coconut milk, salt, lime, sambal, and shredded lamb shank simmer for 35mins, until carrots and potatoes are completely tender.
  3. Note: Add 1⁄2 a cup of water at a time as the sauce reduces.
  4. Add additional lime juice and sambal to taste, remove from heat and finish with green
  5. onion and cilantro.
  6. While the curry is simmering, heat butter in a saute pan, add couscous and stir fry until
  7. crispy season with salt & pepper to taste.
  8. In a saute pan add olive oil and minced garlic, allow to cook for just 1-2 mins.
  9. Add haricot vert and cook until desired tenderness approx. 10-15mins. Serve alongside Lamb Curry w/ rice.

Supplies

  • Use leftover lamb
  • 1 Greek pita bread
  • 1⁄4 cup of chopped lettuce
  • 1 Roma tomato small diced
  • 1⁄2 tsp of Za’atar for finishing
  • 1 cup of sour cream
  • 1⁄4 cup of cucumber small diced 1tbsp of dill chopped
  • 1tsp of garlic powder
  • 1tbsp of lemon juice
  • Kosher Salt & pepper to taste

Pasos

  1. In a small bowl combine sour cream, cucumber, dill, garlic powder, and season to taste with lemon juice, salt & pepper, set aside, or chill in the refrigerator for 30mins.
  2. Take about a tbsp of tzatziki and spread on to pita bread.
  3. Add lamb meat and top with shredded lettuce and diced tomato
  4. Finish with a squeeze of lemon.